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    Home » Blog » Whole Food Recipes » Best Desserts

    July 21, 2021 | By Jami

    Individual Berry Crisp with Big Crumb Topping (Fresh or Frozen Berries!)

    Jump to Recipe
    berry crisp with best topping
    individual berry crisp

    Individual berry crisp baked in small ramekins has been my go-to berry crisp for years because it is easy to make and easy to serve. The to-die-for incredible big crumb topping will ruin you for other crisp toppings. It's truly our family's favorite berry crisp dessert recipe and can be made with frozen or fresh berries!

    best berry crisp with ice cream

    Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

    I've loved berry crisp for as long as I can remember. Sweet and tart with a yummy crunchy topping.

    And with a bit of vanilla ice cream slowly melting on it? Heavenly.

    What I've never loved about it is serving it- there seems to be no way around the blob that ends up on the bowl or plate with some of the crispy topping underneath the berries, creating a soggy topping.

    "Berry mush" just doesn't sound quite as good as "berry crisp" does it?

    And if there are leftovers? Ugh.

    Leftover berry crisp is not crisp and there's no amount of reheating that's going to bring it back to it's initial glory.

    berry crisp close above in ramekin

    Enter the individual ramekin - what a revelation the first time I made berry crisp in these beauties! 

    Perfectly crisp, never too much juice covering all the delicious topping, and perfectly sized for each person resulting in NO leftovers. 

    Plus, when placed on a small plate, the humble berry crisp turns into something almost elegant to serve - a lot easier and prettier than a glob of stuff on a plate.

    Who knew?

    The other wonderful thing about making them individually (as if I haven't gone on and on about it already...) is that it is easy to make just the amount you need, even if that's only two or three - or even just one.

    Individual Berry Crisp with Big Crumb Topping Recipe

    green Ramekins

    Supplies

    • Measuring cups, medium bowl, wooden spoon
    • Food processor (While you CAN mix the topping by hand with a pastry cutter, it's MUCH easier with a food processor to get the big clumps of topping we're looking for.)
    • 1-cup (8 ounce) ramekins or other oven-safe containers (like pyrex), OR use an 8x8 baking pan

    NOTE: While you don't NEED to use individual ramekins to make this amazing berry crisp, it won't quite be the same without them. You'll get a bit more soggy topping and the serving will be messier. But if you don't have anything small vessels to bake in, using an 8x8 pan is better than nothing!

    Ingredients & Directions

    Floured Berries for crisp

    Use fresh or frozen the berries for this recipe, which makes it easy to make all year around (yay!).

    If using frozen berries, there's no need to defrost them - just pile them in a bowl.

    Toss both fresh or frozen berries with some flour in a medium bowl and spoon into your baking ramekins or pan.

    You can add a bit of brown sugar or honey if your berries are sour - I never do since the topping is sweet enough.

    making berry crisp topping

    The amazing "big crumb" topping consists of:

    • Brown sugar
    • Whole oats
    • Whole wheat pastry flour (use oat flour for a gluten free option)
    • Cinnamon
    • Butter

    Using a food processor to mix the topping ingredients is so easy and is actually the secret weapon for getting the best, clumpy crumb topping that doesn't melt into the berries while baking.

    You want to process the topping until the dough forms into clumps in the processor and when you squeeze it.

    IMPORTANT TOPPING TIP: Simply break off big pieces of the topping and place on the top of the berries in the ramekins, squeezing any smaller particles into clumps and pressing down slightly.  Avoid sprinkling small pieces of topping - that will just make it dissolve into the berry juice, resulting in a soggy topping.

    Pressing the dough into clumps and setting them on the berries is the way to get that crunchy, amazing topping we want.

    Bake 25-30 minutes, or until the topping is browning and you start to see the berry juice bubbling at the edges.

    Berry crisp with ice cream

    Serve with or without vanilla ice cream for a quintessential summer dessert you can enjoy all year.

    berry crisp bite

    And as you can see - no melted, soggy topping here!

    MAKE AHEAD TIP: You can make up the crisps hours before serving and keep the uncooked crisp in the refrigerator, covered, on a cooking sheet. Set the cookie sheet with the ramekins in the oven to cook while you are eating dinner (they may need 1-2 minutes more baking time) and they will be warm and bubbling by the time you're ready for dessert.

    berry crisp bite
    Print Recipe Pin Recipe
    4.37 from 11 votes

    Individual Berry Crisp with Big Crumb Topping

    Use fresh or frozen berries - and kind - to make this wonderful crisp with a big crumb topping guaranteed not to get soggy!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Yield: 6 servings
    Author: Jami Boys

    Equipment

    • 6 1-cup (8 ounce) ramekins (adjust recipe for smaller or larger sizes)* OR 8x8 pan
    • Food Processor

    Ingredients

    • 1 to 1 ½ pounds berries any type, frozen or fresh
    • 1/3 cup brown sugar + more to mix with berries, if desired**
    • 2/3 cup + 2 tablespoons whole wheat pastry flour divided (see note for gluten-free option)
    • 2/3 cup whole rolled oats
    • 1/4 teaspoon cinnamon
    • 1/2 cup butter chilled and cut into 8 tablespoons

    Instructions

    • Heat oven to 375 degrees for baking immediately (if baking later - see note - make sure oven is preheated before baking).
    • Mix the berries (no need to thaw if frozen) in a medium bowl with 2 tablespoons flour and a bit of sugar or honey, if desired. Divide evenly between the ramekins.
    • Place remaining flour, oats, 1/3 cup brown sugar, cinnamon, and butter pieces in the bowl of a food processor. Pulse until the mixture starts holding together.
    • Break off "pieces" of the topping and evenly cover the berries in the ramekins, pressing down as needed, but keeping most of the topping in clumps (don't break up and sprinkle little pieces).
    • Place ramekins on a baking sheet and cook for 25-30 minutes (adding about 5 minutes if starting with frozen berries), until the edges are bubbling and the topping is browned.
    • Let cool about 15 minutes before serving.

    Notes

    *To make in a square 8x8 inch pan, double all ingredients and bake for an additional 5-10 minutes until browned and bubbly.
    **If using sour berries, you can add a tablespoon of brown sugar or honey before tossing with the flour.
    To Make Ahead: Prepare crisp up to 5 hours before serving and store in refrigerator. Preheat oven, and then place in the oven 10 minutes or so before you sit down to eat dinner - the crisp will be ready to serve at the end of the meal, still nice and warm (wait about 10 minutes before serving to cool a bit).
    GLUTEN FREE OPTION: Make this gluten free by tossing the berries with cornstarch or potato starch instead of flour and replacing whole wheat flour with oat flour in the topping.

    Nutrition

    Serving: 3/4 cup | Calories: 320kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 140mg | Potassium: 158mg | Fiber: 5g | Sugar: 22g | Vitamin A: 525IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!
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    amazing berry crisp with crunchy topping on spoon

    More Easy Berry Desserts to Try

    Whole Wheat Blackberry Bars
    Whole Wheat Blackberry Crumb Bars
    Fresh blackberries (or any berry) pair perfectly with whole wheat to make a moist and delicious bar that's perfect for both a dessert and snacks.
    Click For Recipe
    serving blueberry cobbler
    Easy Blueberry Cobbler with Lemon Honey Sauce
    An easy blueberry cobbler recipe with Oregon blueberries and a simple lemon honey sauce that brings out the amazing blueberry flavor. Uses either fresh or frozen blueberries.
    Click For Recipe
    Fruit-berry parfaits on tray
    Simple Berry Parfaits (or Any Fruit)
    The essence of summer in a glass - seasonal fruit and honey-sweetened whipped cream. Real. Refreshing. Easy.
    Click For Recipe

    This recipe has been updated - it was originally published in July of 2011.

    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read our full disclaimer and advertising disclosure.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

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      Recipe Rating




    1. Jay says

      June 13, 2022 at 10:49 pm

      Can white all purpose flour be used instead of ww?

      Reply
      • Jami says

        June 14, 2022 at 3:19 pm

        Yes!

        Reply
    2. Mary says

      January 27, 2022 at 12:42 pm

      5 stars
      This is my absolute favorite dessert! So easy to make and tastes amazing. Using a food processor to make the crumbs is a game changer. Berry crisp truly is better in a ramekin. We use 18 ounce ramekins and this recipe makes two delicious desserts!

      Reply
      • Jami says

        January 31, 2022 at 3:27 pm

        I'm SO glad to read this, Mary, as it's one of my favorites, too, and don't think it gets the attention it deserves. 😉
        Thank you for the review!!

        Reply
    3. Louise says

      July 24, 2021 at 6:38 am

      Can u make the crumb topping using honey instead of brown sugar?

      Reply
      • Jami says

        July 26, 2021 at 2:47 pm

        No, the liquid of honey wouldn't be the same for a crisp topping. You could try coconut sugar if you'd like.

        Reply
    4. Amy says

      July 29, 2015 at 5:19 am

      It looks delicious and I love that they are individual dishes…keeps me from overeating!

      Reply
      • Jami says

        August 02, 2015 at 4:36 pm

        That's one of the things I love, too, Amy!

        Reply
    5. easypeasy says

      July 21, 2015 at 9:33 pm

      This is brilliant to make them in ramekins so they don't get soggy! I agree there is nothing worse then soggy!

      Reply
      • Jami says

        July 21, 2015 at 9:48 pm

        I was seriously crisp-life changing when I discovered ramekins. 🙂

        Reply
    6. Tara @ Lehman lane says

      July 21, 2015 at 5:03 am

      Jami these look so so good!!! Pinned:). We are overflowing with raspberries here and I am excited to have another recipe to try with them! Please share this berry crisp recipe tonight at Dream. Create. Inspire. Link:).

      Reply
      • Jami says

        July 21, 2015 at 3:24 pm

        Thanks, Tara - I will!

        Reply
    7. Tim says

      March 28, 2011 at 1:29 pm

      Cool stuff.

      Reply
    8. Lisa says

      March 28, 2011 at 2:52 am

      What beautiful little crisps. I love how you made them in the little ramekins. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your crisps up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-10.html

      Reply
    9. CAS says

      March 27, 2011 at 3:36 pm

      We love berry crisps & this one sounds really delish! I'm a new follower, visiting from Funky Junk Interiors, & a "former" Oregonian. Now we live in AZ, but love to visit OR some time in the summer & see friends & family -- nice time to get out of the AZ heat. Would love it if you popped over to my blog & follow back.
      CAS

      Reply
    10. Charmingdesigns says

      March 26, 2011 at 11:11 pm

      That dish is really making my mouth water. We moved away from Oregon a few mo. ago. I miss the wild blackberry's But So. Calif has the best strawberries.

      Reply
    11. Becky says

      March 26, 2011 at 3:54 pm

      Mmmmm...those look fabulous.

      Reply
    12. Sandra says

      March 26, 2011 at 3:59 pm

      My kids will love these, thank you 🙂

      Reply
    13. Jensamom23 says

      March 26, 2011 at 2:23 pm

      What an easy way to turn a yummy dessert into somehing special..love the individual remekin idea...thanks for sharing!

      Reply
    14. dining room table says

      March 26, 2011 at 6:44 am

      Really nice idea you have here! I am so impressed. I hope I can make something like this come weekend!

      Reply
    15. Barb-Harmony Art Mom says

      March 25, 2011 at 8:11 pm

      Printed this recipe for the frozen berries I have in the freezer....great timing. Thanks.

      I just made your chewy granola bars again this morning, this time with peanut butter and almonds slices....yum! We call the Jami's Bars.

      Reply
    16. mountain mama says

      March 25, 2011 at 11:31 pm

      yum, sounds great, especially when berries are in season!

      Reply
    17. Mary Ann says

      March 25, 2011 at 5:31 pm

      What a lovely post. I love the sweet ramekin cups. The recipe sounds wonderful.

      I enjoyed your wonderful post today. My blog giveaway is in full swing. Please be sure and enter by April 8th to win a $50.00 gift certificate! Here is the link"

      Handcrafted by Mary Ann Miller

      Reply
    18. Joy @ Joy Of Desserts says

      March 25, 2011 at 4:51 pm

      They look great in those pretty ramekins. Love crisps.

      Reply
    19. Dropped Stitch Knitter says

      March 25, 2011 at 3:12 pm

      These look delicious! I've never been good at making crisps myself. They taste great, but look, well like mush.

      I'll have to find some small dishes myself and try this...

      Reply

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